1 c. water
3 lbs. fresh asparagus or 2 (10 oz.) pkgs. asparagus spears
1/4 c. butter
1/3 c. pecan halves
1 tsp. orange juice
1/2 tsp. grated orange peel

In a 10 inch skillet bring water to boil. Add asparagus. Cover, cook over medium heat. Stir occasionally until asparagus is crisp-tender (10 to 12 minutes). Drain, set aside. In same skillet melt butter over low heat. Stir in remaining ingredients except asparagus. To serve, spoon butter mixture over asparagus.